Crème brûlée is addictive--both to eat (duh), and to say. The words just roll off the tongue in the way only decadent French desserts can. Just imagine Julia Child accentuating the vowels as she whips up the batter splattering it all over her super tall kitchen counter. Good for you, though, you don't have to be French, a world-renowned chef, or even use eggs or dairy for this recipe. Crème brûlée just got a whole lot easier to justify in your daily (yes, daily) diet with this easy, practically guilt-free vegan recipe.
If you don't think crème brûlée can be vegan ( crème is crème after all, right?), prepare to be wowed. This bad boy (pardon, vilain!) is devoid of the eggs and milk regular crème brûlée (or pretty much any French dessert) involves. Secondly, it’s way easier to whip together than its traditional counterpart. Like, even Mrs. Child would be impressed. In fact, it only takes minutes! Grab your spoon and feel free to dig through several servings of this healthy dessert without the haunting afterthought.
Almond and coconut milk yogurt make the base of this crème brûlée. Chia seeds help to thicken the mixture and give it that iconic curd-like consistency normally offered by egg yolks. The dessert is sweetened with maple syrup, a healthier alternative to refined white sugar.
While this crème brûlée is chocolate, you can easily omit the cocoa powder and keep it plain or add in a teaspoon of vanilla extract to enhance the creamy flavor. The cocoa powder helps to mask the sight of the chia seeds, so that the dish looks and thus feels more like a traditional crème brûlée than, say, a chia seed pudding. Either way, you’ll fall in love. Enjoy!
Vegan Chocolate Chia Crème Brûlée Recipe
From the Organic Authority Files
- 1/2 cup almond milk
- 1 cup coconut milk yogurt
- 1/3 cup chia seeds
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons maple syrup
- 4 tablespoons coconut palm sugar
- Optional: grated dark chocolate bar and fresh fruit garnish
In a bowl, stir together the almond milk, coconut yogurt, chia seeds, cocoa powder, and maple syrup. Cover and place the bowl in the refrigerator to chill for a few hours.
Once the mixture has set, transfer it to a blender and blend until smooth. Divide the brûlée evenly among four ramekins and sprinkle each with one tablespoon of coconut palm sugar.
Place the ramekins under the broiler – set a high – for one to two minutes, or until the sugar caramelizes.
Serve with grated dark chocolate and fresh fruit, such as banana slices and berries.